Cybele Pascal

I decided it’s finally time I got back to posting recipes. After finishing up my first draft of Allergy-Free and Easy Cooking a couple weeks ago, when I was testing two or three recipes a day, I felt like I never wanted to cook again. The urge has finally returned! (Thank God for that for my kids and my wallet).  Today, I’m posting these delicious savory gluten-free, dairy-free (casein-free), nut-free Crackers.

Crackers are such a great go-to snack. They’re sugar-free, they can be dressed up with just about any topping, and they’re great for munching on their own. Another fabulous thing about crackers: Like rolled cookies, they’re fun to bake with your children, who love to cut out shapes.

You can make these as traditional round crackers or you can use fun mini cookie cutters to cut them into playful shapes.

(Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Vegan)

Give these a tasty upgrade by adding 2 teaspoons finely chopped fresh rosemary along with the Daiya in step 4.

Makes 2 dozen 1 ½-inch crackers

1/2 cup + 2 Tablespoons Authentic Foods GF Classical Blend or my Basic Gluten-Free Flour Mix
2 Tablespoons sorghum flour
2 Tablespoons golden flaxseed meal
¼ teaspoon xanthan gum
¼ teaspoon baking soda
¼ teaspoon salt
Pinch cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
¼ cup + 1 Tablespoon dairy-free, soy-free vegetable shortening
1 ½ teaspoons light agave nectar
1 Tablespoon + 1 teaspoon rice milk
¼ cup shredded Daiya “Cheddar” Cheese

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.

2. Whisk flour mix, sorghum flour, flaxseed meal, xanthan gum, baking soda, salt, and spices.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat vegetable shortening on medium speed until creamy, about 1 minute. Add agave nectar, and beat until combined, scraping down sides of bowl with a rubber spatula as necessary, 1 minute more.

4. Add flour mixture in two batches. Mix until crumbly. Add rice milk and mix on medium speed until fully combined. Add Daiya, and mix until just combined. Use your hands to create a ball with the dough; it will be slightly crumbly at first.

5. Place a sheet of parchment on your work surface. Turn out the dough onto parchment. Pat into a disk; top with another sheet of parchment. Roll out to 1/8-inch thick. (I like to use Silicone Rolling Pin Rings for an exact measurement.)

6. Using a 1 ½- to 1 ¾-inch biscuit or cookie cutter, cut out crackers.

7. Use a thin spatula to transfer crackers to the baking sheet. Prick three times with a fork.

8. Bake until golden and aromatic, about 18 minutes.

9. Transfer tray to cooling rack. Let set about 5 minutes before transferring crackers to cooling rack to finish cooling. Store the crackers in an airtight container for several days.

Allergy-Free (GFCF) Cheddar Crackers © 2011 by Cybele Pascal

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.